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Jasmine rice- cooked 2-3 cups
Onions 1 pieces
Garlic 3 cloves
Seasoning cubes
Runner beans-cooked 1/3 cup
Spring onions 1/3 cup
Green peas- cooked 1/2 cup
Carrots 3/4 cups
Shrimps 250g
Egg 1
White pepper 1/2 tablespoon
Sesame oil 1 tablespoon
dark soy sauce 1/2 tablespoon
light soy sauce 1/2 tablespoon
  • Put some oil in a pan and add the egg when the oil is hot. when the egg is fried, set it aside.
  • Add more oil to the pan, add the shrimps and chicken seasoning.
  • add the onions, garlic and ginger to the shrimps and stir fry on high heat. Add the carrots, green peas, runner beans, spring onions, white pepper.
  • Add the cooked rice and stir. Add some dark and light soy sauce and stir. Add the sweet corn and eggs.
  • taste and adjust seasoning. Add sesame oil and stir.
  • Turn off heat once the rice is very hot.


Medium size prawns, shelled, deveined 12-14
Garlic, chopped 2-3 cloves
Medium sized onions(chopped) 1 piece
Thumb sized ginger,grated 1 piece
Medium red bell pepper, cut into squares 1 piece
Medium green bell pepper 1 piece
Fish seasoning
Canola oil 2 tablespoon
White pepper 1 teaspoon
Spring onions
Oyster sauce 2 tablespoons
Fish sauce 1 1/2 tablespoon
Water 1/2 cup
Corn flour/starch 1 tablespoon
Chilli flakes/finely chopped ata rodo- according to your heat tolerance level
  • Pat the prawns dry and season the prawns with little fish seasoning and set aside.
  • Mix the sauce ingredients and set aside.
  • In a wok add the canola oil and sauté garlic, ginger and onions until fragrant.
  • Add in the prawns and continue to stifry for about 3 minutes or until color starts to change.
  • Add the bell peppers, spring onions and stir quickly for about a minute.
  • Add the white pepper.Now add the sauce mixture and stir together. Cook till sauce thickens - say about a minute .
  • Taste for seasoning.Add a little more fish sauce if necessary.
  • Serve hot with rice.


Oha leaf 2 bunches
Uziza leaves
Coco yam(medium) 10 pieces
Beef and Kpomo(cook together with stock fish/stock fish head)
Stock fish/Stock fish head
Beef broth
Ogiri 2 wraps
Dry fish 2 pieces
Scotch bonnet pepper- tatashe (yellow and red) As much as you like
Stock cubes 2-3
Ground crayfish 2 tablespoons
Palm oil 1/2 Cup
Salt to taste
Cameroon pepper
  • Wash and cook the Coco yam till very soft. Peel the Coco yam and put in a mortar or food processor and pound/process till smooth. Set aside the Coco yam paste.
  • Peel the Oha leaves, wash leaves and tear leaves with your fingers.
  • Put a pot on medium heat add the beef broth, meat, kpomo, stockfish,stock fish head and dry fish.
  • Now add the beef stock or water, palm oil, chopped peppers and seasoning cubes.Add the Ogiri and crayfish. Stir and cover the pot and allow all to simmer.
  • After about 10-12 minutes add the Coco yam paste in small balls and allow to dissolve(the quantity you add depends on how thick you want the soup). By the time it dissolves, the soup should have thickened.(Note that the soup could get thicker as it cools.)Taste for seasoning. I added cameroon peppers at this stage (optional).
  • Add the Oha and sliced Uziza leaves and allow to simmer for about 1-2 minutes. Turn off the heat, make your choice of swallow and enjoy.


Okra (Medium) 25-30 pieces
Croaker or any fish of your choice 5 pieces
Crab claws (properly washed) 6 pieces
Deveined Prawns(large) 8-10 pieces
Onions 1/2 piece
Mix of red and yelloe scotch bonnet pepper-rodo(the amount of pepper depends on your heat tolerance level) 8 pieces
Palm oil 2 Cooking spoons
Chicken stock or water 2-3 cups
Ground crayfish 4 table spoons
Seasoning cubes 2
Uziza leaf- washed and sliced
Fish seasoning
Salt to taste
  • Season the fish, crabs and prawns with seasoning cubes and set aside.
  • Chop finely the onions.Place a pot on medium heat and add some water. Add the chopped onions and peppers. Add the palm oil and seasoning cubes and allow to boil.
  • Add the Crabs, prawns, dry fish and fresh fish. cook for about 8 minutes on low heat. Remove the fish and prawns and set aside.
  • After about 2 mins add the chopped okra, crayfish and uziza leaf. Taste and adjust seasoning accordingly
  • Re-introduce the fish and prawns Cook for about 2 more mins before you turn off the heat.
  • Serve and enjoy


Rice 3 cups
Tomatoes 3 medium pieces
Bell pepper(Tatashe) 3-4 medium pieces
Chilli pepper(Sombo) 6-8 pieces
Scotch bonnet(rodo) 6-8 pieces
Onions 3 medium pieces
Tomato paste 1 1/2 small tins
Extra tomatoes for slicing 2 pieces
Chicken seasoning
Bay leaf
White pepper
Beef stock
  • Parboil the rice and set aside.
  • Blend peppers, onions, ginger and boil till dry. Chop some onions and set aside
  • Put some vegetable oil on the fire and add the chopped onions.
  • Saute the onions till fragrant, add the boiled pepper mix and tinned tomatoes. Season with bayleaf, curry, thyme, white pepper and chicken seasoning. Fry till no longer sour.
  • Add the beef broth and taste. Adjust seasoning as you like. Allow the sauce to boil.
  • Add the parboiled rice and stir. Cover pot and allow to cook. After a while, taste and add a little water if necessary, if not, cover pot with foil paper and allow steam to cook the rice on low heat.
  • When rice is almost cooked, add the sliced onions and tomatoes and cover pot.
  • When rice is tender enough, stir and turn off the heat.


Beef- cooked 10 pieces
Ponmo- cooked 6 pieces
Stockfish head 1
Dry fish- washed and deboned 2
Water Leaf 4 bunches
Ugwu 2 bunches
Onion- small 1
Fresh peppers(red and yellow) 8 pieces
Palm oil 1 cup
Crayfish 1/2 cup
Cameroon pepper
Seasoning cubes
  • Pour the cooked meat, dry fish and kpomo into a pot, add peppers and onions and palm oil.
  • Add seasoning cubes, stir, cover and allow to simmer
  • Add the waterleaf and stir. Allow to cook for a few minutes.
  • Add the Ugwu and crayfish and stir
  • Taste for seasoning and turn off the heat after about 2 minutes.
  • Serve with any swallow


Chicken Pieces
Tomatoes 5 medium size
scotch bonnet Pepper 6-8
tatashe/bell pepper 2 medium size
Onions 3 medium size
Tatashe 4 medium size
Sombo 6-8 pieces
Vegetable oil
Rosemary leaves
Chicken seasoning
Bay Leaf


Egusi- ground 2 cups
Tomatoes 3 medium size
scotch bonnet Pepper 6-8
tatashe/bell pepper 2 medium size
Onions 2 medium size
Palm oil 1/2 cup
beef -cooked 10 pieces
Kpomo - Cooked 8 pieces
Stockfish head and fillets -cooked 1
Dry fish-washed 2
Beef broth
Crayfish 1/2 cup
Cameroon pepper
  • Blend the pepper, tomatoes and onions and set aside. Chop some onions finely. Heat up some palm oil in a pot and add the onions. Fry till fragrant. Add the blended pepper and fry till it loses its sour taste. Add the ground egusi to the pepper mix and fry all together till the egusi starts getting grainy- about 5-7 minutes. Add the meat, Kpomo stockfish, dried fish and beef broth. Add the cameroon pepper, crayfish, bitterleaf and seasoning cubes and taste. Cover the pot and allow to cook. Add the ugu when soup is done and turn off the heat after 1- 2 minutes. Serve with Eba, pounded yam, wheat or rice.


3 slices of toast Crispy fried chicken breast Lettuce Cheese Mayonnaise Kechup (optional) Sliced Boiled eggs Sliced tomatoes
Ingredients for Crispy chicken
Chicken breast Flour Milk Egg Seasoning Vegetable oil
  • 1.Wash and pat dry the chicken breast. 2. Divide one chicken breast into two. Put one half between cling film and pound till flattened. Do same with the other half. 3. Season both sides of the chicken and set aside. Break an egg in a shallow wide bowl and add about 2 tablespoons of milk and whisk. 4. Put some flour in a shallow wide bowl and season with anything nice including black pepper. 5. Take one seasoned chicken breast and dip it in the egg wash and then dip it in the flour and place in a plate. Be sure to cover all sides of the chicken well with flour. Do the same with the remaining chicken breast. 6.Put a frying pan on the burner and add some vegetable oil. When hot enough, add the chicken and fry for about 3 minutes on each side. 7. Place the fried chicken on a cooling rack so that one side won't get soggy.